Veal with White Wine and Parsley Sauce
Main Dishes • French
Description
Veal with White Wine and Parsley Sauce
Ingredients
- Veal Cutlets 4 pieces
- Butter 0 oz
- Dry White Wine 3 tablespoons
- Cream 5 fl oz
- Dijon Mustard 1 tablespoon
- Chopped Sage Leaves 2 tablespoons
Step-by-Step Guide
Step 1
Place the meat between 2 pieces of plastic wrap and gently pound it.
Step 2
Heat the butter in a skillet and fry the meat for 1 minute on each side, or until cooked through. Transfer to a plate and cover with foil.
Step 3
Pour the wine into the skillet, bring to a boil, and cook for 1-2 minutes until reduced by half. Then add the cream, bring to a boil again, and reduce by half once more. Add the mustard and half of the parsley, stirring to combine.
Step 4
Return the meat to the skillet and toss with the sauce.
Step 5
Serve the meat with a small amount of sauce, garnished with the remaining parsley.
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